FiE 2024: Corbion addresses food waste with fermentation-based toolbox
26 Nov 2024 | Corbion
Simone Bouman, VP of sales EMEA at Corbion, details how natural ingredients based on vinegar or lactic ferments can help replace synthetic additives like sorbates and benzoates. The company helps customers keep meat and seafood fresh over long supply chains by tailoring solutions to the application. Corbion also recently expanded into antioxidant ingredients from rosemary and acerola to ensure color and taste remain exceptional.
This is Missy Green with Food ingredients first.
I'm here with Simona Baumann, who is the VP of sales of functional ingredients and Solutions, Amia at Corbian.
So welcome.
Thank you.
So Corbian.
Is a specialist in preservation solutions, and, and they found that 85% of meat and fish consumers are looking for ways to reduce food waste.
So how is Corbion working to keep meat and fish fresh for longer with natural solutions?
Corbion is a company that is very active in fermentation.
We have a portfolio based on fermentation of all kinds of ingredients.
And one of those functionalities that we we offer is shelf life, longer shelf life, food safety, so you can think about solutions based on vinegar or based on lactate ferments, and those ingredients will help.
Meat and seafood and other applications to be longer, fresh, have a longer shelf life, be safer in terms of, no Listeria, no salmonella, those kind of things.
Are there any specific ingredients or technologies that have come out recently that are, you know, adding to this portfolio?
Yeah, definitely.
We have, what I already explained, we, we have a portfolio.
Based on fermentation, so we continuously look into innovations based on fermentation of different substrates or we use different strains.
We also link that very much into the application.
So we basically look at the application of meat or seafood or ready to eat meals.
What exactly do we want to achieve in terms of shelf life, in terms of food safety, and what.
Would then be the best solution for that particular customer.
On top of that, we expanded our portfolio with antioxidants like natural rosemary extracts, natural astrola extracts, basically also to help our customers to preserve their products in terms of color, taste, texture, and microbiology.
So what kind of additives can these solutions replace, sticking to like the meat and the fish categories.
Yeah, our, ingredients are natural.
So we, have a portfolio of natural antimicrobials, antioxidants.
So basically, what you can replace is the more synthetic additives.
So, yeah, in terms of the demands or the, requirements of consumers, they're looking into more clean label, more natural and less synthetic.
And yeah, our portfolio helps them with that.
And then basically you can think about synthetic sorbet or ben benzoates that that are used that we can replace with natural antimicrobials.
What are some of the most challenging additives to replace in in meat and fish?
I would rather turn it around.
I would say, hey, what we want to achieve is a longer shelf life and a safer product.
So we want to make sure that, when you buy a salmon or a ham or a ready to eat meal.
And that the product is safe and that it also can stay longer fresh in your refrigerator, for example.
So what is the challenge then is that you know exactly what is spoiling my products, what kind of microorganisms could be present in this application and.
Is then basically offering developing solutions to inhibit growth of these microorganisms.
And nowadays with longer supply chains or with, for example, growth of processed meat or seafoods in different parts of the world, you have additional requirements when it comes to shelf life.
And then additionally, we also aim to reduce food waste.
So you want to prevent that that consumers need to throw away molded bread or spoiled meat, and that's where Corbion can support our customers to develop these applications in a more natural way, basically.
